Mini Bundt Chestnut Roasts with Sage Gravy are a tasty vegetarian and vegan Christmas main. They're quick to make and look showstopping. If you don't have mini bundt tray you can make them in a loaf or cake pan.
300g(2 cups) cooked peeled chestnuts(store-bought vacuum-packed is easiest)
150g(1 cup) mixed nuts
200g(2 cups) breadcrumbs
500ml(2 cups) vegetable stock
1teaspoonfresh sagefinely chopped
1teaspoonfresh thyme leaves
1teaspoonfresh rosemary leaveschopped
Salt and pepper
For the Sage Gravy
2teaspoonfresh thyme leaves
500ml(2 cups) vegetable or mushroom stock
Salt and pepper
Preheat the oven to 180C/350F. Grease a 6-cup mini bundt tray well with cooking oil spray (or grease a baking dish).
In a frying pan over a medium heat, heat the butter, then add the onions and cook until soft and translucent. Add the garlic and cook for another minute.
In a food processor blitz the nuts and chestnuts until fine and crumbly. Pour the mixture into a large bowl and mix in the onions, breadcrumbs, stock, soy sauce, herbs and salt and pepper.
Press the chestnut roasts mixture into the mini bundt pans, ensuring that it gets into all the edges. Bake for 35-45 minutes (depending on the size of your pans) or until golden on top and cooked through. Allow to cool in the pan completely. Place a large plate or chopping board over the bundt tray and carefully invert to turn out the loaves. Serve warmed up with the gravy poured on top.
NOTE: To cook without mini bundt pans, spread the mixture into a large baking dish and cook for 35-45 minutes.
For the sage gravy
In a pan over a medium/low heat, heat the oil then add the onion and cook for 3 minutes. Add the garlic and herbs and cook, stirring, for a further 2 minutes.
Add the flour and cook for 2 minutes, stirring.
Pour in the stock, add the salt and pepper, then reduce the heat and simmer for 10-15 minutes until thickened and reduced.
Place a fine sieve over a bowl and pour the gravy through it, pressing down to extract as much gravy and flavours as possible.